2 cups (500 mL) water
1 medium onion, chopped
2 carrots, grated
2 celery ribs, diced
3 medium potatoes, peeled, diced
3 cups (750 mL) finely shredded cabbage
1/2 teaspoon (2 mL) caraway seeds
4 cups (1 L) milk, scalded (see Tip)
Salt and freshly ground black pepper, to taste
2 tablespoons (30 mL) butter
In a large saucepan, bring water to a boil. Add onion, carrots, celery and potatoes; cover and simmer for 15 minutes, until potatoes are tender. With a fork or fine potato masher, mash some of the potatoes in the pot, to make a thicker broth.
Add cabbage and caraway seeds: cook for 10 minutes, stirring frequently to prevent sticking. (If too thick, add a little water.) Add scalded milk; heat but do not boil. Season to taste with salt and pepper. Add butter and serve. Makes 6 servings.
Tip: To scald milk, place it in a saucepan over low heat or in the top of a double boiler over simmering water, and heat it to just below the boiling point-when tiny bubbles form around the edge of the pan. Do not boil.